Philly Cheesesteak Stuffed Cheesy Breadsticks
Tender strips of seasoned steak, melted provolone cheese, and caramelized onions and peppers wrapped in golden-brown, garlic-buttered breadsticks. A perfect fusion of the classic Philly sandwich and pull-apart bread.
Ingredients
- 2 tubes 13.8 oz each refrigerated pizza dough
- 1 pound ribeye steak thinly sliced
- 2 cups provolone cheese shredded
- 1 large onion sliced
- 2 green bell peppers sliced
- 4 tablespoons butter divided
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup parmesan cheese grated
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Sauté onions and peppers in 2 tablespoons butter until caramelized, about 10 minutes.
- Remove vegetables. In same skillet, cook sliced steak until browned, 3-4 minutes.
- Roll out pizza dough into two rectangles.
- Layer steak, vegetables, and cheese on dough.
- Roll up lengthwise, pinch seams to seal.
- Cut into 2-inch sections.
- Combine remaining butter with garlic, brush on top.
- Bake 18-20 minutes until golden brown.
Notes
Partially freeze steak for easier slicing
Don't overfill to prevent leaking
Let rest 5 minutes before serving
Can be made ahead and frozen unbaked